Instructions

Using an electronic mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir flour into the butter mixture. Stir in orange zest, cranberries and vanilla.

Divide dough into two equal portions. Roll each portion into a 6" (15 cm) on a parchment paper-lined baking sheet. Decorate outer edge with the tip of a knife if desired. Bake in the centre of the oven for 25-30 minutes or until edges are light golden brown.

Remove the shortbread from the oven and while hot, carefully cut each round into 8 wedges. Cool completely before removing from the cookie sheet.

Shortbread will keep well for up to two weeks in an airtight cookie tin.